Let’s create this magnificent Frozen Pavlova, stage by stage:

Part 1: Make the Ice Cream Cake Base

1. Prepare Pan and Bake Crust: Preheat the oven to 350°F (175°C). Brush the bottom of an 8-inch springform pan with a little melted butter. In a medium bowl, combine the shortbread crumbs, 1 tablespoon granulated sugar, and a pinch of salt. Add the 3 tablespoons of melted butter and toss with a fork until the crumbs are evenly moistened. Press this mixture into an even layer in the bottom of the prepared springform pan. Bake for 10 to 12 minutes, until the edges are golden. Let the crust cool completely on a wire rack.
2. Soften Ice Cream: While the crust cools, set the containers of strawberry ice cream out at room temperature for 5 to 10 minutes to soften slightly.
3. Make Lemon Cream: In the bowl of a stand mixer fitted with the whisk attachment, whisk 1 cup of chilled heavy cream to form soft peaks. In a separate large bowl, use a rubber spatula to loosen up the ½ cup of lemon curd (and stir in optional yellow food coloring, if using). Gently fold about a quarter of the whipped cream into the lemon curd to lighten it, then gently fold in the remaining whipped cream until just combined, being careful not to deflate it.
4. Layer and Freeze: Use a large ice cream scoop to place scoops of the softened strawberry ice cream close together over the cooled cookie crust. Spread about half of the lemon whipped cream mixture over the top, filling in any gaps and gently pressing down to remove air pockets. Repeat with the remaining ice cream and the remaining lemon whipped cream mixture. Spread the top flat and tap the pan firmly on the counter a few times to remove air bubbles. Cover with plastic wrap and freeze until completely firm, at least 4 hours or preferably overnight.

Part 2: Make the Pavlova Meringue

1. Prepare Oven and Meringue Template: Reduce the oven temperature to 225°F (110°C). Line a baking sheet with parchment paper. Using a 6-inch plate or bowl as a guide, draw a circle on the parchment, then flip the parchment over so the pencil/pen side is down (you should still be able to see the circle).
2. Whip Egg Whites: In the clean, dry bowl of a stand mixer fitted with the whisk attachment, put the room temperature egg whites, cream of tartar, and fine salt. Whisk on medium speed until foamy, about 1 minute.
3. Add Sugar and Whip to Stiff Peaks: Increase the speed to medium-high and beat until the whites are thick and opaque, about 1 more minute. With the mixer still running, gradually add the 1 ½ cups of confectioners’ sugar, about 1/4 cup at a time. Continue to beat until stiff, shiny peaks form, about 3 minutes total. Beat in the ½ teaspoon of vanilla. The meringue should be thick and glossy.
4. Shape and Bake Pavlova: Spread the prepared meringue within the 6-inch circle on your parchment paper, making a slight indentation or well in the center. Bake on the middle rack of the 225°F oven until the meringue is dry and crisp on the outside but still pale, about 2 hours.
5. Cool Pavlova: Turn off the oven and let the meringue cool completely inside the oven with the door closed for at least 1 hour. Then, remove it from the oven and let it cool completely to room temperature on the baking sheet. (The pavlova can be made a day ahead and stored in an airtight container at room temperature).

Part 3: Final Topping and Grand Assembly

1. Prepare Toppings: When you are ready to assemble and serve, prepare the final toppings. In a medium bowl, combine the 1 cup of quartered fresh strawberries, ½ teaspoon lemon zest, 1 teaspoon lemon juice, and ½ teaspoon granulated sugar. Toss to combine and set aside for about 5 minutes to macerate slightly.
2. In the clean bowl of a stand mixer, whip the ½ cup of chilled heavy cream and 1 tablespoon of confectioners’ sugar on medium-high speed until soft peaks form. Whisk in the ¼ teaspoon of vanilla extract.
3. Assemble the Frozen Pavlova: Remove the springform ring from the frozen ice cream cake. Place the cake (still on its pan base) on a serving plate or cake stand.
4. Carefully place the completely cooled meringue (pavlova) disc on top of the ice cream cake.
5. Spread the freshly whipped cream into the indentation of the pavlova.
6. Top the cream with the macerated strawberries and their juices. Dust with additional confectioners’ sugar, if desired.
7. Slice with a hot, sharp knife and serve immediately!

Patience with chilling and cooling is key for this stunning dessert!